This Waldorf salad has been a light, bright favorite in my kitchen for years. I first tasted a version of this at a family picnic and was struck by the simple contrast of textures: the snap of fresh apples, the crunch of celery and walnuts, and the soft burst of grapes, all tied together with a creamy, slightly tangy dressing. I began experimenting with apple varieties, finding that the balance of sweet and tart makes a huge difference. Over time this mix became my default for warm-weather gatherings and holiday side dishes.

I keep the preparation deliberately straightforward so the produce remains the star. The original concept dates back to the late 19th century, yet it remains timeless because it relies on pantry and market staples. In my version I use one red apple and one green apple for contrast, sweet red grapes, a few golden raisins for chewy sweetness, and walnut halves for toasted crunch. The dressing is a simple blend of mayonnaise, a touch of sugar, red wine vinegar and black pepper. It is light enough to let the fruit shine while adding a cohesive creaminess that makes every forkful feel indulgent.

Ingredients

• Red apple (1): I use Honeycrisp or Gala for sweetness and a crisp bite; leave the skin on for texture and color contrast when chopped into bite-sized pieces.
• Green apple (1): Golden Delicious adds gentle sweetness and a softer texture; it balances the brighter red apple for a rounded flavor profile.
• Celery (1 rib): Sliced thin for crunch and freshness; look for firm, unblemished ribs and trim the base for even pieces.
• Red seedless grapes (1 cup): Halve them for easy eating; seedless varieties are convenient and add juicy bursts throughout the salad.
• Golden raisins (1/4 cup): These add a chewy, concentrated sweetness—soak briefly in warm water if they seem dry to plump them up.
• Walnut halves (1/3 cup): Lightly toast in a dry skillet for 3 to 5 minutes to deepen flavor and add a pleasant crunch; cool before adding.
• Mayonnaise (1/3 cup) or Greek yogurt (use half for a tangy option): Use a full-fat mayo for classic richness or swap half or all for plain Greek yogurt to lighten the dressing.
• Granulated sugar (1 teaspoon): A tiny bit of sugar softens the acidity and brings harmony to the dressing; adjust to taste.
• Red wine vinegar (1 teaspoon): Adds a gentle tang; white wine vinegar is a fine substitute if needed.
• Freshly ground black pepper: Add to taste; freshly ground gives a brighter, more aromatic finish than pre-ground pepper.
• Fresh lemon juice (1 tablespoon): Toss the apples in lemon juice to prevent browning and add a crisp citrus note.
• Boston Bibb or romaine leaves: For serving; choose firm, unblemished leaves to create attractive salad cups.

Instructions

Prepare the fruit and nuts: Wash and dry the apples thoroughly. Core and chop the red and green apples into bite-sized pieces. Place the chopped apples in a large bowl and immediately toss with 1 tablespoon fresh lemon juice to prevent browning and add brightness. Combine the produce: Add the thinly sliced celery, halved grapes, and golden raisins to the bowl with apples. Break walnut halves into slightly smaller pieces if desired so they distribute evenly; gently fold everything together so the fruit remains intact and juicy. Make the dressing: In a separate small bowl whisk together 1/3 cup mayonnaise (or use half mayonnaise and half plain Greek yogurt), 1 teaspoon granulated sugar, 1 teaspoon red wine vinegar and several grinds of black pepper. Taste and adjust: add a little more mayonnaise if you prefer creamier texture, or another 1/2 teaspoon vinegar if you like more tang. Dress and chill: Coat the apple mixture with your desired amount of dressing, tossing gently to avoid crushing the fruit. You may not want to use all the dressing—start with two thirds and add more as needed. Cover and refrigerate for at least 15 minutes for flavors to marry, longer if you prepare ahead. Serve: Arrange Boston Bibb or romaine leaves on a platter and spoon the chilled mixture into the leaves to serve as individual portions, or present in a bowl with extra leaves for guests to make their own. Keep extra dressing on the side.

Storage Tips

Store the dressed salad in an airtight container in the refrigerator for up to 48 hours. If you plan to keep it longer, store the chopped fruit mixture separately from the dressing and walnuts; combine them within a few hours of serving to preserve crunch. Use wide, shallow containers to chill more quickly and evenly. When reheating is not applicable, bring chilled portions to room temperature for 10 minutes before serving to let flavors open up.

Ingredient Substitutions

If you prefer a lighter dressing, replace all or part of the mayonnaise with plain Greek yogurt in a one-to-one swap for a tangier result. For nut allergies, substitute pumpkin seeds or toasted sunflower seeds for similar crunch. Swap golden raisins for dried cranberries for a tart contrast, and try pears instead of the green apple for a softer, fragrant bite. For a vegan version, use a plant-based mayo and a drizzle of maple syrup in place of sugar.

Serving Suggestions

Serve this salad in lettuce cups as an elegant starter, or pair it with roasted turkey, grilled chicken, or baked fish for a complete meal. Garnish with a few extra walnut halves and a light dusting of cracked black pepper. It also works well on a bed of mixed greens with a sprinkle of crumbled feta for a savory twist. For brunch, present it alongside egg dishes and crusty bread for a refreshing counterpoint.

Cultural Background

The Waldorf salad originated in the late 1800s at the Waldorf Hotel in New York City and reflects a period when simple combinations of fruit and mild dressings were fashionable. Early versions were even more minimalist, often featuring apples, celery and mayonnaise. Over time, cooks added ingredients like grapes, nuts and raisins to introduce contrast. The salad has since become a classic American staple that bridges breakfast, luncheon and holiday tables with its approachable flavors and celebratory appearance.

Seasonal Adaptations

In summer swap red grapes for sliced strawberries and use toasted almonds in place of walnuts for a lighter flavor. In autumn add chopped pears and a sprinkle of cinnamon to the dressing for warmth. Around the holidays include pomegranate seeds for color and a bright pop, or swap in roasted pecans for a richer, more toasted profile. These small seasonal tweaks keep the core concept fresh all year.

Meal Prep Tips

For weekly lunches, chop apples and celery and store them with a little lemon juice in a sealed container, keep walnuts in a separate jar to maintain crunch, and portion dressing into small containers. Assemble the salad the morning you plan to eat it, or the night before if you prefer softened raisins. Use stackable containers for easy transport and enjoy chilled in under two minutes at work or school.

This classic remains one of my go-to recipes because it is simple, adaptable and consistently satisfying. I encourage you to make it your own—swap a nut, try a different apple, or add a herb like tarragon for an aromatic lift. Sharing this bowl at the table always sparks conversation and, more often than not, second helpings.